DAKJJIM (KOREAN CHICKEN STEW)

Dakjjim (Korean Chicken Stew) image

My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.

Provided by Leby

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 yellow onion, finely chopped
½ cup soy sauce
½ cup brown sugar
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon ground black pepper
12 chicken thighs, trimmed and cut into thirds
2 yellow onions, sliced into 1/2-inch rings
3 quarts water
4 carrots, cut into 1-inch chunks
2 jalapeno peppers, sliced into 1/2-inch-thick rings

Steps:

Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g